Keto Green Bean Casserole — A Creamy Holiday Classic, Reimagined
Every holiday table needs a green bean casserole, and this keto version brings all the creamy, comforting flavor without the carbs. Fresh green beans simmer in a rich mushroom and garlic cream sauce, then get topped with a crispy Parmesan and pork rind crust that rivals — and outshines — the traditional fried onions. It’s warm, savory, and irresistibly satisfying, making it the perfect side for Thanksgiving, Christmas, or any cozy dinner.
The Story Behind This Dish
Green bean casserole has always been the unsung hero of the holiday spread — the dish you didn’t expect to love but always went back for seconds. This keto adaptation keeps the heart of that classic intact but transforms it with fresher, cleaner ingredients. Instead of canned soup, you get a homemade mushroom cream sauce that’s rich, garlicky, and full of flavor. The topping? A golden, crunchy mix of Parmesan and crushed pork rinds that gives every bite texture and depth.
Why You’ll Love It
- No processed ingredients: Everything is made from scratch for better taste and nutrition.
- Creamy and rich: The sauce uses real cream, butter, and mushrooms for authentic flavor.
- Crispy topping: Pork rinds and Parmesan mimic the satisfying crunch of fried onions — without the carbs.
- Make-ahead friendly: Assemble it the day before and just bake before serving.
Cooking Tips from the Kitchen
- Blanch smartly: Keep the beans slightly firm before baking — they’ll finish in the oven.
- Season generously: Green beans love salt, garlic, and pepper. Don’t hold back.
- Crisp perfection: Broil for 1–2 minutes at the end for an extra golden topping.
Serving Ideas
Pair this casserole with roasted turkey, keto honey-glazed ham, or prime rib roast for a complete feast. It’s also excellent reheated the next day — a rare thing for vegetable dishes!
Final Touch
This Keto Green Bean Casserole takes the nostalgic flavors of the original and gives them a gourmet twist. Creamy, cheesy, and perfectly crisp on top — it’s proof that comfort food and keto can absolutely coexist, one bubbling, golden dish at a time.
Keto Green Bean Casserole
Equipment
- Skillet
- Baking Dish
- Saucepan
Ingredients
Main Ingredients
- 1 lb fresh green beans trimmed and cut in half
- 2 tbsp butter
- 1 cup sliced mushrooms white or cremini
- 2 cloves garlic minced
- 3/4 cup heavy cream
- 1/4 cup chicken broth low-sodium
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping
- 1/4 cup Parmesan cheese grated
- 1/4 cup crushed pork rinds for crunch
- 1 tbsp butter melted, for topping
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and blanch green beans for 4–5 minutes until tender-crisp. Drain and set aside.
- In a skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until softened and lightly browned (about 5 minutes).
- Pour in heavy cream, chicken broth, onion powder, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
- Stir in the blanched green beans and mix until evenly coated with the creamy sauce. Transfer mixture to a greased baking dish.
- In a small bowl, combine Parmesan, crushed pork rinds, and melted butter. Sprinkle evenly over the casserole.
- Bake for 15–20 minutes, until bubbly and golden on top. Serve hot.
Notes
Nutrition
